Mary Berry English Muffins

These old-fashioned English muffins are best pulled apart rather than sliced, revealing their soft, airy texture inside. Serve them warm with plenty of butter for the perfect breakfast or snack. Any leftovers will be kept for 2–3 days in an airtight container and are best toasted before eating.

Ingredients Needed

• 675g (1½lb) strong white flour
• 2 level tsp caster sugar
• 7g sachet fast-action yeast
• 1½ level tsp salt
• 450ml (¾ pint) tepid milk
• 1 level tsp fine semolina, for dusting
• Oil, for greasing the pan

How To Make Traditional English Muffins

1. Prepare the dough: Lightly flour on a baking tray. In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt. Slowly pour in the tepid milk while mixing until a dough forms. Knead by hand or use a dough hook attachment until the dough is smooth and elastic.
2. Roll and cut: Transfer the dough to a lightly floured surface and roll it out to about 1cm (½in) thick. Use a 7.5cm (3in) plain cutter to cut out rounds. Place them on the floured tray and dust the tops with semolina. Cover loosely and leave in a warm spot for about 1 hour until doubled in size.
3. Cook the muffins: Lightly oil a griddle or heavy-based frying pan and heat it over medium-low heat. Cook the muffins in batches for about 7 minutes per side, lowering the heat once they are in the pan. They should be well-risen and golden brown on both sides.
4. Serve and enjoy: Let the muffins cool slightly on a wire rack before pulling them apart. Serve warm with butter.

Recipe Tips

• Use the Right Flour – Strong white flour gives the muffins their signature chewy texture. Avoid using plain flour, as it won’t create the same structure.
• Control the Heat – Cooking over low heat is key! If the pan is too hot, the outside will brown too quickly while the inside remains undercooked. Adjust the heat as needed.
• Let the Dough Rise Fully – Be patient during the rising time. If the dough hasn’t doubled, wait longer. Proper proofing gives the muffins their soft and airy texture.
• Dust with Semolina for a Crispy Finish – Sprinkling semolina on top and bottom before cooking adds a delicate crunch to the exterior and prevents sticking.
• Pull, Don’t Slice! – For the best texture, gently tear the muffins apart rather than cutting them with a knife. This preserves the classic nooks and crannies that make them perfect for butter and jam.

How To Store Homemade English Muffins

At Room Temperature (2–3 Days): Store in an airtight container or bag in a cool, dry place. Toast before serving for the best texture.

In the Fridge (Up to 5 Days): Keep them in an airtight container, but note that refrigeration may dry them out. Toast before eating.

In the Freezer (Up to 3 Months): Cool completely, then store in a freezer-safe bag. Split before freezing for easy toasting.

Reheating: Toast straight from the fridge or freezer, or let frozen muffins thaw for 30 minutes before warming.

Try More Recipes:

• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Blueberry Muffin Recipe
• Mary Berry Chocolate Chip American Muffins